Freezable Veggie Succotash

VEGGIE SUCCOTASH

Freezable. Always use organic when possible.

  • 3 tsp tsp avocado oil
  • 1 medium red onion, peeled, chopped
  • 30 oz frozen whole kernel corn, thawed
  • 2 cups frozen shelled edamame, thawed
  • 3/4 cups sweet red pepper
  • 3 tbsp  unsalted butter (softened (dairy-free option))
  • 1 1/2 tsp white miso paste
  • 4 green onions (thinly sliced)
  • coarse ground pepper

  1. In a large skillet over medium-high heat, add the avocado oil.

  2. Add red onion and cook and stir. Onion should get slightly crisp but still tender. About 2-3 minutes.

  3. Add corn, edamame, and red pepper. Stir to combine. Cook until vegetables get tender. About 5-7 minutes.

  4. In a small mixing bowl, add butter and miso paste. Stir until well combined. Stir into pan until melted fully.

  5. Sprinkle with green onions and pepper to taste before serving.